Baked Orzo with Chickpeas, Tomatoes and Feta

By Sprig Originals ✓ · cooked up in Sprig

Everything goes straight into the baking dish uncooked — orzo, chickpeas, tomatoes, garlic and broth — and comes out 45 minutes later as a creamy, saucy pasta bake with melty feta on top. No boiling, no browning, one dish to wash, and it reheats beautifully for lunches.

Ingredients

• 3 tbsp olive oil, plus more for the dish
• 1 1/2 cups dry orzo
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tsp dried oregano
• 3 cups chicken or vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper

• 4 cups baby spinach, packed
• 6 oz feta cheese, crumbled
• 1 lemon, zested and halved

Instructions

1. Heat the oven to 400°F (200°C) and lightly oil a 9x13-inch baking dish.
2. Add the orzo, chickpeas, diced tomatoes with their juice, onion, garlic, oregano, olive oil, salt and pepper to the dish. Pour in the broth and stir well so the orzo is spread in an even layer and fully submerged.
3. Cover the dish tightly with foil and bake for 30 minutes, until the orzo is nearly tender and most of the liquid is absorbed.
4. Uncover carefully (steam will escape) and stir in the baby spinach a few handfuls at a time; it will wilt into the hot orzo in about a minute.
5. Scatter the feta evenly over the top and return the dish to the oven, uncovered, for 12 to 15 minutes, until the edges are bubbling and the cheese is softened and lightly golden in spots.
6. Let the bake rest for 8 to 10 minutes so it thickens up, then scatter over the lemon zest and squeeze the juice of half the lemon across the top. Serve straight from the dish, with the remaining lemon half cut into wedges.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem